Brazilian Banana Pudding

Brazilian Banana Pudding

Prep Time

20 minutes

Cook Time

60 minutes


8 people

Brazilian Banana Pudding offers the best of two worlds in one delicious dessert.


  • For the Caramel:
  • 3/4 cup (135g) sugar
  • 3 tablespoons (45ml) water
  • For the Flan:
  • 1 14 oz. can (396g) sweetened condensed milk
  • 2 1/2 cups (600ml) whole milk
  • 3 large eggs
  • 3 bananas, mashed (1 1/4 cup or 315g)
  • 1/2 cup (62g) bread crumbs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon powder


  • 1 Place the sugar and water in a clean heavy-bottomed saucepan.
  • 2 Cook the sugar over high heat without stirring, until it turns into an amber-colored caramel, about 5 minutes.
  • 3 Pour the caramel into the cake mold and swirl it around making sure the caramel evenly covers the whole bottom of the pan.
  • 4 You don’t want to have any concentrated lumps of caramel in any part of the pan.
  • 5 Be advised that the caramel will continue to cook once it’s off the heat, so work fast.
  • 6 Set the pan aside.
  • 7 Preheat the oven to 350˚F.
  • 8 Mix all the ingredients for the flan in a blender or a food processor, until smooth.
  • 9 Slowly pour it into the prepared caramel pan.
  • 10 Transfer the caramel pan to a large roasting pan and fill it with warm water so that it comes halfway up the sides of the pan.
  • 11 Carefully transfer the roasting pan to the center of the oven and bake until the custard is set, about 45 to 55 minutes.
  • 12 Remove the roasting pan from the oven.
  • 13 Transfer the custard pan to a wire rack.
  • 14 Let it cool at room temperature then refrigerate for at least 4 hours. I
  • 15 t’s important to invert the flan only when it is chilled completely, otherwise it might break.
  • 16 When ready to serve, run a smooth knife around the inside of the cake pan.
  • 17 Place a large rimmed serving platter on top of the cake pan, and holding the pans together with both hands, quickly invert the flan onto the platter.
  • 18 Hold the pans so for at least 1 minute to make sure all the juices of the caramel fall onto the platter.


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